Adventures in finding balance.

Tag Archives: Thai

Sometimes Asian food really lends itself to vegetarian, and then vegan, dishes. I didn’t quite know what to make for dinner tonight and I had 1,000,000 green beans, so I came up with this Thai-inspired dish. It was really quick and easy for a Monday night. Not necessarily the most fat-free dish with the peanut butter and coconut oil, but INCREDIBLY delicious. Ben helped and he enjoyed it.

Vegan Thai Noodles

(20 minutes, serves 3-4)

8 oz. firm tofu, cut into cubes of about a ½ inch

2 Tb coconut oil, divided

1 tsp garlic powder

1 tsp ginger powder, divided

half onion, chopped

2 cloves garlic

1/2 lb green beans, cut in half and blanched

½ cup chopped carrots

½ cup fresh corn

½ lb rice noodles, softened according to package directions (mine said to

leave it in warm water for 5-8 minutes)

Sauce

2 Tb peanut butter

¼ soy sauce

1 Tb Sriracha (or less, depending on your spice liking)

juice of two limes

2 cloves garlic, diced

½ tsp dried ginger

In a large wok, heat 1 Tb of coconut oil over medium-high heat. Add the tofu and season with the garlic powder and ginger. Stir-fry until golden brown, then set aside.

When the tofu is out, add in the other Tb of coconut oil, the onions and garlic. Cook for about 30 seconds, then add the vegetables. Stir-fry until they become tender.

While the veggies are cooking, mix all of the ingredients of the sauce together in a small bowl. Whisk them together until they become a thick-ish sauce. If it’s too thick to your liking, add in a little water from the rice noodles to thin it out.

Once the vegetables are tender and the noodles are soft, add the noodles to the pan along with the tofu. Stir-fry for about 30 seconds before adding in the sauce. Add the sauce gradually and continue to stir-fry until everything is covered. You can add a little water from the noodles to ensure that the sauce is coating everything.

After about 3 minutes of stir-frying the noodles, tofu, veggies and sauce, remove from heat and serve. You can serve with some crushed peanuts, cilantro, and/or limes. All would be delicious!